Description
A sweet and tangy strawberry rhubarb freezer jam made with fresh fruit and no canning required — perfect for spreading on toast, pancakes, or stirring into yogurt.
Ingredients
Units
Scale
- 2 cups chopped rhubarb (about 3-4 stalks)
- 2 cups chopped strawberries (fresh or frozen)
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1 (1.59 oz) package instant fruit pectin (e.g. Ball or Sure-Jell for freezer jam)
- 1 tablespoon lemon juice
Instructions
- In a medium saucepan over medium heat, combine rhubarb, water, and 1/2 cup of the sugar. Cook for 5–7 minutes, stirring frequently, until the rhubarb softens and begins to break down.
- Remove from heat and stir in chopped strawberries. Use a potato masher or fork to lightly mash the mixture, leaving some texture.
- In a separate bowl, mix the remaining 1 cup of sugar with the pectin.
- Stir the pectin-sugar mixture and lemon juice into the fruit. Mix well for 3 minutes until fully dissolved and slightly thickened.
- Pour the jam into clean freezer-safe containers, leaving 1/2 inch of headspace.
- Let sit at room temperature for 30 minutes to set, then refrigerate for up to 3 weeks or freeze for up to 1 year.
Notes
- Adjust sweetness to taste — you can reduce sugar slightly, but pectin may not set as firmly.
- Use a food processor for a smoother jam texture if preferred.
- Thaw frozen jam in the refrigerator before using.
- Ideal for gifting in small jars during summer or holidays.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg